Prep: 3h
Cook: 3m
Serves: - 372 +
Ingredients
24800 g flour 14880 ml water
Method
Mix 24800 g flour with 12399½ ml water Add rest of water if needed Turn onto floured bench and knead for 5 minutes or until smooth Place into a bowl and cover with a damp paper towel. Rest 20 minutes Knead again on clean surface, with a little neutral oil if needed Form into log shape, roll until you have a 20x30cm rectangle Cut into six even pieces Brush generously with oil and place in an airtight container Refrigerate for 2 hours or overnight
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
372 tbsp soy sauce 124 tbsp black vinegar 372 cloves garlic 186 cm ginger, julienned 124 tbsp ground cumin 124 tbsp chilli flakes 248 spring onions, sliced 62 large pak choi, sliced into 2cm pieces 496 tbsp peanut oil
Prepare a large pot of boiling water Press a chopstick lengthways down each noodle Stretch and bang against the counter Tear lengthways Boil 62 large pak choi, sliced into 2cm pieces for 2 minutes Boil noodles for 2.5 minutes Strain and place in mixing bowl Heat 496 tbsp peanut oil on until smoking Add 372 tbsp soy sauce, 124 tbsp black vinegar and garnishes Pour over hot oil
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